Egyptian Beef And Eggplant Casserole

4
Servings
30m
Prep Time
75m
Cook Time
1h 45m
Ready In


"Serve with rice"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (483.4 g)
  • Calories 633.6
  • Total Fat - 37.3 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 339.7 mg
  • Sodium - 727.5 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.2 g
  • Protein - 61 g
  • Calcium - 89.7 mg
  • Iron - 6.4 mg
  • Vitamin C - 52.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

In a large skillet brown beef over medium heat. Add onion and garlic and cook until wilted.

Step 3

Pour off fat.

Step 4

Add tomatoes and cook until softened.

Step 5

Add seasoning to taste,

Step 6

Stir

Step 7

Reduce heat and simmer 5 minutes

Step 8

Stirring occasionally.

Step 9

Mix stock egg and lemon juice

Step 10

Meanwhile

Step 11

Oil a 1 quart casserole.

Step 12

Arrange okra along the outside with the tips toward the inside and the ends along the outside.

Step 13

Spoon meat mixture into the center.

Step 14

Pour stock mixture over

Step 15

Bake at 375 degrees F for 40 minutes,or until set.

Step 16

Let stand 10 minutes.

Step 17

Invert onto serving platter

Step 18

Garnish with lemon slices.

Tips & Variations


No special items needed.

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